You could devote a lifetime to the nuances of food and wine pairings. It’s easy to be intimidated by the challenge of pairing wine with food.

“Wine and food pairing is more art than science— in other words, it is subjective and really varies from person to person,” explains our go-to wine expert Susan Pey, co-owner of Pey-Marin Vineyards.

There are no wrong answers. Remember all those old-school rules about white with fish and red with meat?

Think of them as inspiration, but don’t feel bound to them. Give yourself permission to have fun with your pairings, and trust your own preferences.

Looking for a jumping off point?

“A good rule of thumb is to try and match similar flavors and weights or contrasting flavors and weights,” suggests Sue. “For example, a rich dish of pasta with lobster and a cream sauce can be a great pairing with a rich, lush, full-bodied chardonnay as they are similar in weight and style. However, you can also take that same pasta dish and pair it with a crisp, racy white, like a vermentino, which cuts through the richness and works well with the contrasting weight, style and flavor.”